Best Pumpkin and Sweet Potato Soup

Being a big fan of the golden fruit PUMPKIN, I have always love a bowl of warm and nutritious Pumpkin Soup; either have it as it is, a bowl of warm pumpkin soup or dunk in with leftover bread, buns, rolls.... it's indeed heavenly!  By adding sweet potatoes and pumpkin together, WOW! I don't know how to describe, but can only say that my tummy is real satisfied ~ smiles ~

So much said, here is the recipe to share with all who loves this pumpkin and sweet potato soup.

Served with Homemade Dinner rolls

Ingredients: (serves 2)

230 g. pumpkin (peeled and diced)

120 g. sweet potato (peeled and diced)

1/2 onion (peeled and chopped)

3/4 tbsp. butter

500 ml. chicken broth

100 ml. water

Salt and pepper (to taste)

1/2 apple (peeled, cored and diced)

1/4 tbsp. honey

Dash of ground cinnamon (optional)

50 ml. whipping cream

Toppings: (optional)

Homemade croutons

Whipping cream

Some chopped parsley

Methods:

1. In a heavy bottomed pot, melt butter and saute onions over medium-low heat until fragrant.
2. Add in pumpkin, sweet potato, chicken broth, water and bring to a boil.  Simmer until the vegetables are fork tender.  Turn off heat and add in diced apple.  Allow it to cool for 10 minutes in the pot.
3. Using a handheld blender, puree the soup until smooth.  Alternately, you can pour the soup into a blender and puree it as well.  If you are making in large amount, puree it in few batches.
4. Turn on the heat again, season with salt, pepper, honey and cinnamon (if using).
5. Bring to a boil and add in cooking cream.  Taste and adjust with more seasoning if necessary.
6. Turn off heat.
7. The soup will thicken further when cooled so just add in more water if necessary.

For my second serving, I served it with Challah Bread.  Refer to the Challah Bread recipe here and recipe for Homemade Dinner rolls can be obtain here 

I adapted this pumpkin and sweet potato soup recipe from 'Bearnakedfood.com' with slight adjustments to suit my cooking preference.